2. Match pots and pans to the size of your burners
Unless you’re using an induction cooktop or range, you’re heating a lot of air while you try to heat your food. Induction cooking is 20% more efficient than electric and 70% more efficient than gas.

To mitigate energy loss, choose the appropriate sized pot or pan for the size of burner you’re cooking on (i.e. don’t put a 1-qt saucepan on a ginormous “power burner”).

3. Cover your pots while boiling water
When you think about it, it makes no sense to boil water in an uncovered pot. Using a cover helps water boil faster while creating pressure and preventing evaporation.

I start cooking my casseroles as soon as I start my oven, and not only do they still turn out, they often turn out faster than if I wait for the oven to heat up! Better yet, shut off your oven a few minutes early and let residual heat finish off your dish. Even better yet, make two pans to freeze leftovers and reheat in the microwave later.

*If you’re trying to cook faster, use the microwave (coincidentally, using the microwave as an alternative to the oven cuts energy use in half).